Pork, celeriac and leek lattice pie

An easy-peasy homemade meat pie with lots of vegetables that will satisfy the whole family.

Serves: 4

Preparation time: 15 minutes

Cooking time: 45 minutes

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You will need

Place the carrots and celeriac in a large pan and pour over the stock. Bring to the boil then reduce to a simmer for 15 minutes. Drain, but reserve 200ml of the cooking stock. Set aside.
Melt the butter in a medium saucepan and add the onion and leeks. Cook gently for 5-10 minutes until softened. Stir in the flour and cook for a further minute. Gradually stir in the milk.
When the milk is all incorporated, add the reserved vegetable stock and the parsley. Bring to a simmer, stirring, until the sauce has thickened slightly, then stir through the cooked carrots and celeriac, and the leftover pork. Spoon into a 2-litre ovenproof pie dish.
Preheat the oven to 200°C, 180°C fan, gas mark 6. Roll out the pastry and cut it into long thin strips.
Brush the lip of the pie dish with beaten egg then press down a strip of pastry around the edge to cover it. Brush the pastry with more egg, then weave the other pastry strips under and over each other, pressing down at the edges, to make a lattice effect.
Brush the pastry all over with egg and bake for 25-30 minutes, until the pie filling is bubbling and the pastry is golden.

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